Toast almond flour in a dry pan on medium heat for 4 minutes. Watching constantly and stirring frequently. In a medium sized bowl, combine flour, cocoa powder and sweetener. Add melted butter to form crumbs.
In a separate bowl, combine softened cream cheese, and sweetener. Mix with hand mixer. Add powdered sweetener, mix well. Begin adding food coloring and mint extract to desired color and flavor.
In fluted glasses or parfait cups, begin layering, crumb mixture first. Ending with mint fluffy mixture. Garnish with chocolate crumbs and fresh mint leaves if desired. Serve room temperature, or chilled. *we recommend serving chilled
7 Total Carbs4 Net Carbs *These calculations have already accounted for the Erythritol and the zero net affect.NOTE: The photos in this recipe are for demonstration only and do not accurately represent a serving size. In retrospect we believe a serving size would be about half of what you see in the photographs. We mention this because this dessert is very rich, and each of us noticed that eating half of how we served it was plenty.